Creamy Mustard Pork Chops
Roasted Carrots and Parsnips
Ingredients
- ¾ lb center cut pork loin chops
- 1 Tbsp olive oil
- ½ tsp dried crushed rosemary
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup gluten-free chicken broth
- ¼ cup heavy cream
- 1½ Tbsp grainy Dijon mustard
Instructions
- Rub pork with oil, rosemary, salt, and pepper. Cook pork in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done; remove pork from skillet, and keep warm.
- Add broth, cream, and mustard to skillet. Bring to a boil; simmer 5 minutes or until thickened.
- Spoon sauce over pork.
Side Dish Ingredients
- ½ (16-oz) pkg carrots
- ½ (16-oz) pkg parsnips
- 1½ Tbsp olive oil
- 1½ Tbsp honey
Side Dish Instructions
- Preheat oven to 425°F. Cut carrots and parsnips into 2-inch chunks. Toss with oil, honey, and desired amount of salt and pepper in a roasting pan coated with cooking spray; spread in a single layer.
- Bake 20 to 25 minutes or until browned and tender, stirring occasionally.
Gluten Free Meal Plan
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